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Pug and Tater's

From Home With Love

chicken

Chicken Fajitas

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Chicken fajitas are a real crowd pleaser. I usually serve them with Corn, Avocado and Tomato Salad, Mexican Rice and of course, Guacamole.

 

Feel free to use steak or shrimp instead of chicken, or any combination of them that you like.

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Chicken Fajitas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4 servings
Ingredients
  • 1 pound chicken breasts
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 1/2 each red, orange and yellow pepper sliced
  • 1 lime juiced
  • corn or flour tortillas
Instructions

  1. In a large plastic ziplock bag, add spices. Shake to mix.

  2. Put chicken breasts in plastic bag and roll to coat them in spices.

  3. Grill chicken until cooked completely through. (Time will depend on how thick the chicken is and how hot the grill is.)

  4. While chicken cooks, heat a large sauce pan over medium heat. Add olive oil and peppers and onions. Cook for 5-7 minutes until they begin to soften a little.

  5. Slice the chicken when it's cooked. Put chicken, peppers and onions in a large bowl.

  6. Squeeze lime juice on top and stir to combine.

  7. Serve on tortillas and top with any optional toppings.

Recipe Notes

Optional toppings: shredded cheese, guacamole, sour cream, salsa, hot sauce, chopped fresh cilantro, lime juice.

Tortilla Soup

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This is a comforting, flavorful, veggie packed soup on cold nights or anytime you’re craving Mexican food. Adding lime juice and cilantro really give this a refreshing taste.

In a hurry, I’ll buy a rotisserie chicken, chop it up and add it in with the chicken broth, etc. Add two chipotle peppers in adobo sauce if you like it spicy. Although the recipe doesn’t call for it, I threw in a squash this time since I had one on hand.

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Tortilla Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound chicken breasts or tenders diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon cumin
  • salt
  • freshly ground pepper
  • 1 medium yellow or white onion chopped
  • 1 red pepper chopped
  • 1 zucchini chopped
  • 1 chipotle pepper in adobo sauce chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 14.5 oz. cans stewed tomatoes undrained and chopped
  • 1 8 oz. can tomato sauce
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can corn drained and rinsed
Instructions

  1. In a large saucepan, heat olive oil over medium heat. Add chicken and lightly brown. Season with poultry seasoning, cumin, salt and pepper.

  2. Add onion, pepper, zucchini, chipotle pepper and garlic. Cook for about 5-7 minutes until they begin to soften.

  3. Add chicken broth, tomatoes, tomato sauce, black beans and corn. Bring to a boil and reduce to medium low. Simmer for 5-10 minutes.

  4. Taste for seasonings and add more salt or pepper, if desired. 

  5. Serve immediately with any or all of the optional toppings.

Recipe Notes

Optional toppings: diced avocados, chopped fresh cilantro, fresh lime juice, shredded cheddar or jack cheese, sour cream, crushed tortilla chips

Adapted from Rachael Ray’s Tortilla Soup.

Gumbo

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I had almost forgotten about gumbo until I received okra in my farm share several weeks this summer. My son, who is usually not a huge fan of green things, loves eating the okra in this.

To save on time, I usually buy a rotisserie chicken, chop it up and add it toward the end of cooking. This helps prevent the chicken from being over cooked and chewy. I’ll also put only 1/4 teaspoon of the cayenne pepper in, so that it’s not too spicy for the kids. You can omit it completely for sensitive eaters and those who enjoy some heat can add their favorite hot sauce individually.

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Gumbo
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 


Servings: 10 servings
Ingredients
  • 1 package smoked sausage diced
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 onion chopped
  • 1 green pepper chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 28 oz. can diced tomatoes
  • 2 cups okra sliced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 4 cups cooked chicken diced
  • 1 teaspoon file powder
  • salt
  • pepper
Instructions

  1. In a large pot, brown the smoked sausage over medium heat. Drain off any fat and put sausage on a plate lined with paper towels.

  2. Combine the olive oil and flour and cook over medium heat until the roux turns a light chocolate brown color, stirring constantly.

  3. Add the onion and pepper and cook for 2 minutes.

  4. Add the garlic and cook for another minute.

  5. Add the sausage, broth, tomatoes, okra, thyme, bay leaves and cayenne and simmer over low heat for 45 minutes.

  6. Add the chicken and cook for 5 minutes or until warmed through.

  7. Add the file powder and salt and pepper. Remove the bay leaves.

  8. Serve over rice.

Adapted from Paula Deen’s cookbook The Lady & Sons, Too!